Fall Salad with Sherry Vinaigrette

  1. Preheat the oven to 375.
  2. Spread the pecans in a pie plate and toast for about 7 minutes, until golden.
  3. Let cool, then coarsely chop.
  4. In a medium bowl, whisk the vinegar with the mustard, honey and thyme.
  5. Gradually whisk in the olive oil and season the dressing with sea salt and pepper.
  6. In a very large serving bowl, toss the lettuce, Treviso and frisee.
  7. Scatter the persimmons, apple, fennel and pecans on top and garnish with nasturtium leaves.
  8. Serve the salad, passing the dressing at the table.

pecans, sherry vinegar, dijon mustard, honey, thyme, extravirgin olive oil, salt, black pepper, treviso, green leaves, persimmons, apple, fennel bulb, nasturtium leaves

Taken from www.foodandwine.com/recipes/fall-salad-sherry-vinaigrette (may not work)

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